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Ingredients:
1/2 lb Red hot chilies (fresh), chopped coarsely
1 lg   Onion 
6 Garlic cloves 
8 Kemiri nuts, chopped fine 
3 tbsp  Peanut oil  
1/2 tsp  Laos powder
1 tbsp  Trasi (dried shrimp paste) 
1 tsp  Salt
5 tbsp  Tamarind liquid 
2 tbsp  Sugar

Preparation:
1. Chop the chilies, onion and garlic in a food processor. 

2.  In a small frying  pan, saute this mixture in oil until well cooked.  Do not brown.  Add the kemiri nuts, laos, trasi and salt.  Stir and mash until it is well blended.

3.  Add the tamarind liquid and sugar; simmer until the oil separates out.  Cool and serve cold.

 note:   This mixture is an ingredient used in most Indonesian dishes. It can be
  kept in the refrigerator for several weeks.